Results 111 to 120 of about 777,422 (212)
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Rosemary, citronella, and tea tree essential oils were evaluated as natural additives for sorghum silage at four inclusion levels (0, 500, 1000, and 2000 mg kg−1 of fresh forage). Rosemary essential oil improved fermentation by increasing crude protein while reducing ammonia nitrogen and butyric acid concentrations.
José Ribeiro Meirelles Júnior +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.A biodegradable bioactive coating was developed using Lallemantia iberica seed mucilage enriched with 1% and 2% cell‐free supernatant (CFS) from Lactobacillus helveticus C7303 and applied to mutton by dipping the meat samples. During storage at 4°C, the coating effectively inhibited microbial growth, including total viable bacteria, psychrotrophic ...
Zeinab Mousavi +4 more
wiley +1 more source
, 1929 Performers: The Yeast Farmers Novelty OrchestraPiano ...
Riehl, J. Oliver [composer] +1 more
core
Food Science &Nutrition, Volume 14, Issue 9, September 2026.A chitosan–gelatin edible coating containing nanoemulsions of Satureja bachtiarica and Nepeta binaludensis essential oils was developed and applied to burgers during refrigerated storage. The active coating improved microbial stability and helped maintain the physicochemical and sensory quality of burgers, demonstrating its potential for extending ...
Mahsa Nakhaei +4 more
wiley +1 more source
UMYU Journal of Microbiology ResearchPost-harvest losses in tropical fruits, such as pawpaw (Carica papaya), remain a concern due to microbial spoilage, which threatens food security and economic sustainability. This study investigates the incidence, pathogenicity, and toxigenicity of fungi
Florence Kemi Amoo +7 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.A decade of UV‐C irradiation in Apple postharvest processing: from whole fruit to juice. ABSTRACT The apple is a fruit with significant economic value and a rich nutritional profile, containing high levels of fiber, vitamins, minerals, and bioactive compounds. However, it is susceptible to chemical‐enzymatic oxidation and microbial spoilage.
Mahyra da Paixão e Silva +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.An integrated microwave‐assisted extraction (MAE) and spray‐drying process was developed and optimized by response surface methodology (RSM) to produce a stable chlorophyll powder from the underutilized aquatic macrophyte Ceratophyllum submersum L. The resulting powder combined high pigment retention (67.81% chlorophyll; 63.74% recovery) with favorable
Hoang Thi Ngoc Nhon +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Nanoencapsulation of the essential oils produced nanocapsules with small particle sizes and high encapsulation efficiency. Nanoencapsulation of the essential oils reduced microbial counts in the burger samples. The chitosan nanocapsules of essential oils enhanced total phenolic content and antioxidant properties in the burger samples.
Samira Malekiazar +4 more
wiley +1 more source
The wine and beer yeast Dekkera bruxellensis.
, 2014 Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae, and especially known for two important ...
Sofia Dashko +7 more
core +1 more source